Menu

S m a l l b i t e s

house made polenta focaccia - 4

+ whipped cod roe - 6

freshly shucked oyster, lemon - 6ea

giardinera piccante & olives - 14

nduja stuffed & fried green olives - 7

lamb cutlet, papa pomodoro - 16ea

S a l u m i

capocollo, caperberries - 16

wagyu bresaola, taggiasche olives - 19

salsiccia sarda, pickled green tomatoes - 17

P l a t e s

heirloom tomatoes, goats curd, pickled red onion - 19

fried lily goat haloumi, burnt honey - 18

grilled octopus, heirloom zucchini, lemon oil - 24

L a r g e P l a t e s

pappardelle, duck ragu, radicchio - 34

half chicken, lemon sauce, fried herbs - 34

S p e c i a l e

sardine impanate, olive tapenade, pickled shallot - 7ea

scallop crudo, preserved lemon, bottarga - 13ea

pig’s head terrine, pickled fennel, radicchio - 16

C o n t o r n i

mixed leaves, balsamic dressing - 12

kipflers, pancetta, herbs - 15

F o r m a g g i o

soft – silver wattle, baby figs - 17

wash - bruny island ‘oen’, wild cherry - 17

blue – bleu d’auvergne, blackened quince - 15

hard – tete de moine, wild cherry - 17

D o l c e

mango semifreddo, nocello, hazelnut - 12

P i z z a

Margherita - tomato, mozzarella, basil - 24

Napoletana - marinara, anchovy, capers - 23

Capricciosa - ham, artichoke, mushroom, olive, mozzarella - 28

Cavolo nero - stracciatella, fermented cabbage, chilli - 28

Salame – spicy cured pork, fior di latte, nduja sugo - 30

Pomodoro Giallo - yellow tomato, buffalo mozzarella, marjoram - 28

Salsiccia - pork & fennel sausage, gorgonzola, witlof, chilli - 32

Prosciutto - 20mth San Daniele, cime di rapa, fior di latte - 35

Funghi - porcini & portobello, mozzarella, taleggio - 31

Gamberi - king prawn, fennel, cherry tomato - 38

Gluten free base + 5